Manhattan Style Clam Chowder
Dive into the bold, briny flavors of Manhattan Style Clam Chowder with this vibrant, tomato-based twist on a seafood classic. This hearty soup is packed with fresh clams, smoky bacon, and a medley of colorful vegetables like carrots, celery, and red bell pepper, all simmered in a savory broth enriched with clam juice and a touch of tomato paste. Enhanced with aromatic thyme, a hint of red pepper flakes, and a sprinkle of fresh parsley, this chowder delivers a perfect balance of warmth and spice. Ready in just an hour and perfect for serving a crowd, it’s the ultimate comfort food for seafood lovers. Pair it with crusty bread or oyster crackers for a satisfying meal that’s as comforting as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 4 cups bottled clam juice
- 1 bay leaf
- 1 teaspoon fresh thyme leaves, chopped
- 0.5 teaspoon red pepper flakes
- 2 pounds fresh clams, cleaned
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat a large pot over medium heat and add the olive oil.
Cook the bacon slices until crispy. Remove the bacon, crumble it, and set it aside, leaving the rendered fat in the pot.
Add the diced onion, celery, carrots, and garlic to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced red bell pepper and potatoes. Cook for an additional 3–4 minutes.
Add the canned diced tomatoes (with their juices) and tomato paste to the pot. Stir well to combine.
Pour in the clam juice and bring the mixture to a simmer.
Add the bay leaf, thyme, and red pepper flakes. Stir well and cover the pot, allowing the chowder to simmer for about 20 minutes, or until the potatoes are tender.
Add the fresh clams to the pot, cover, and let cook for 5–7 minutes, or until the clams have opened. Discard any clams that do not open.
Season the chowder with salt and black pepper to taste.
Stir in the crumbled bacon and fresh parsley just before serving.
Ladle the chowder into bowls and serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 9109 mg | 396% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 44.1 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1432 mg | 110% | |
| Iron | 138.3 mg | 768% | |
| Potassium | 7311 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
